Thursday Thoughts V. 2.

Photography by Allyson Regan

We made it! Made it through January that is. While it’s still cold outside, we did get a little taste of spring in the last week. The temperatures actually almost reached the 50s! The sun was shining, I got to run outside on dry pavement, snow was melting, I considered bathing suit shopping, grass was visible, and I think I even heard birds chirping. And then it dipped below freezing and everything froze, like mid melt frozen. Currently, everything is covered in a thin layer of ice, which, while it’s incredibly gorgeous, it’s a bit of a pain. Also, our power is out and it looks like it won’t be on again until Sunday.

This crazy weather is pushing me inside and I’ve been really trying to avoid getting sick this past week. It seems like everyone at work is coming down with some kind of sickness and I’m not about that life. I absolutely hate being sick. I have some tried and true tricks that help me personally avoid getting sick. I try to drink tea, especially echinacea tea, which helps to naturally boost your immune system. They also make echinacea supplement pills but I hate the flavor of those and its quite a big pill to swallow. I also try to make sure I get as much sleep as I possibly can. Naps on repeat. Adding in nutrient packed juices is something I’ve recently started trying out and it’s worked so far. Every time I got sick growing up, my parents insisted it was due to a lack of regular exercise. My parents are big believers in sweating out a cold or sickness. So sticking to a workout regime is something I want to do in the new year to help out my immune system and to feel healthier all around.

I’m almost done with Michelle Obama’s book, Becomingand I can’t wait to share how much I love it! So so good!

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Breakfast Cookies

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Photography by Allyson Regan

I don’t know who invented breakfast cookies, but I’m so glad they did.  I mean, you just can’t get much better than eating cookies for breakfast!  Especially when they are jam packed with delicious and healthy ingredients like these ones.  Just because they are called breakfast cookies, doesn’t mean that you can’t eat these anytime during the day.  They make a great healthy dessert when packed in a lunch, or a great snack for a road trip because they are quite filling.  Like most of my recipes, feel free to add or remove some of the add-in ingredients, like the nuts or chocolate chips.

Breakfast Cookies

1 cup butter

1/2 cup brown sugar

1 egg

1/2 Tbsp vanilla

1/2 cup all purpose flour

1/2 cup whole wheat flour

1 cup rolled oats, old fashioned

1/2 Tbsp baking soda

1 Tbsp ground flax seed

1/2 cup sliced almonds

1/2 cup raisins

1/2 cup dates, chopped

1/4 cup applesauce

1/4 cup walnuts, chopped

1/4 Tbsp salt

1/2 Tbsp cinnamon

 

Cream together the butter and sugar.  Add in the egg and applesauce and mix well.  Add in the remaining ingredients and mix to combine.  Scoop the dough into small balls, and chill before baking.  Bake at 325 degrees for about 12 minutes, rotating the tray after 6 minutes.  I like these cookies a little darker because they get a little more toasty flavor, so I normally cook them for about 14 minutes total.  Cool on a cooling rack, and package in a tupperware container.  These cookies tend to get quite soft after a couple days so you can either bake them throughout the week, or throw a piece of bread into the container to soak up the excess moisture.

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Photography by Allyson Regan

This recipe is sure to become a favorite in your house.  If you meal plan on Sundays, this recipe takes no time at all and can easily be added into your routine.  Like always, I’d love to hear from you!  Comment below if you try this or any other recipe on my blog.  Also, please share the love on social media using the buttons below!

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Photography by Allyson Regan